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Spicy quinoa salad with veggies, Mexican flavors and a healthy, creamy avocado dressing.
For the salad, combine the quinoa and vegetable broth in a medium saucepan and bring to a boil. Then reduce the heat, cover and simmer for 15-20 minutes until all of the liquid is absorbed and the germ of the quinoa is exposed. Remove from heat.
While the quinoa is cooking, combine the black beans, corn, tomatoes, green onions, jalapeno, cilantro, cumin and paprika in a large bowl.
Prepare the dressing by combining all of the dressing ingredients (everything except the olive oil) in the bowl of a food processor. Pulse to combine and then scrape down the sides of the bowl. Turn on the processor and then slowly stream the olive oil through the top opening, continuing to process until the dressing is combined.
Add the quinoa to the black bean/corn mixture and toss to combine. Pour the dressing over the mixture. Serve warm or chilled. Top with additional cilantro if desired.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!